Yield: 12- 15

Coconut oil, for pan
1 large egg
1/2 cup cashew butter (almond or another nut butter would work, too)
1/2 cup tiger nut flour
1/3 cup coconut sugar (1/4 cup might do it)
1 tsp. baking powder
2 tsp. vanilla extract
1/2 tsp. salt
2/3 2.1-oz. Hu Kitchen Simple chocolate bar, finely chopped (or another Paleo chocolate bar, or 1/4 cup mini chocolate chips)

1. Preheat oven to 350ºF. Grease a 9-by-5-inch loaf pan with coconut oil.
2. In a large bowl, combine all ingredients except chocolate; stir until well mixed. Fold in chocolate. Spread evenly in prepared pan.
3. Bake for 18 to 22 minutes, until just turning golden on edges but still somewhat soft in the center. Let cool completely in pan on a wire rack, then cover and refrigerate for at least 1 hour before cutting.

NOTE: I like these with chocolate, but you could add cinnamon to the batter and use raisins or dried cherries or cranberries instead of the chocolate, if you prefer. Or add cinnamon, ginger, nutmeg and a pinch of ground clove for a gingerbread blondie.